| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing honey jam in which the stickiness and fluidity of honey are eliminated while the sweetness and flavor thereof remain, which has jelly-like hardness, cream-like favorably-sharp viscosity, and well-spreading pastiness, and keeps the thickness of the honey. <P>SOLUTION: The method for producing honey jam includes making use of pectin in view of the fact that a gelatinization degree of jelly is determined by the balance of the three materials including sugar, pectin and acid, wherein citrus fruit juice is used as the acid to achieve the balance, in order to respond to need of honey jam maintaining the flavor and the sweetness of honey and also holding the content of the honey. The combination of strongly-acidic citrus and slightly-acidic citrus results in production of a product free from the citrus-based flavor or the like, or a product having the citrus-based flavor or the like so that honey jam having good workability can be supplied. <P>COPYRIGHT: (C)2010,JPO&INPIT |
